Chicken and Stuffing Casserole – The Country Cook

Chicken and Stuffing Casserole is an easy, one dish dinner that’s a family favorite! Made with pantry staples – it’s filling, and delicious!

A HEARTY AND FILLING CASSEROLE

My family and I make this Chicken and Stuffing Casserole quite a bit. It’s simple and very filling. For over 20 years, this casserole has been one of our favorite comfort meals and I love how fast it can be made. No long hours slaving over the stove with a long recipe with too many steps to follow!

A casserole dish with a Chicken and Stuffing Casserole with a serving spoon and a serving removed.

FREQUENTLY ASKED QUESTIONS:

Is it safe to put raw chicken in a casserole?

Yes, it’s ice cream. As soon as you’re baking dish and the contents reach 160F it will start to kill any bacteria on the raw chicken. There are many other casserole dishes that use raw chicken, this is not the first one.

Do you have to use chicken tenderloins?

Nope! In fact, you can use boneless, skinless chicken breasts or thighs instead of the tenderloins. This is such a great recipe to experiment to see what you like best.

Can I use other stuffing?

Definitely. We use the Chicken Stove Top Stuffing Mix because it pairs so nicely together, but you can swap it out for other variations, or other brands. If you have a homemade stuffing mix you enjoy, feel free to try that too.

Can I make a fluffier stuffing?

Yes you can and we like to do that on occasion to change things up. If you want a “fluffier” stuffing on top, prepare the Stove Top stuffing according to the package directions then dollop it around on top of the casserole.

Can I add some vegetables?

Vegetables can also be added very easily. A mixed vegetable would work great in this. Or try serving it with a side of veggies or a side salad. It’s super easy to bring some healthier elements to this dinner.

Can I use other soup options?

Yes! Cream of mushroom soup would also work in place of the cream of chicken or cream of celery, or use a combination of your favorites. The options are endless here. Just think of what would pair nicely flavorwise, with the stuffing mix.

How to store leftovers?

Leftovers should be transferred to an airtight container once they’ve cooled to room temperature. Then keep them in the fridge for up to 3 days or freeze for up to 3 months.

Reheat leftovers in the oven covered with foil or in the microwave until warmed through.

A glass dish with Chicken and Stuffing Casserole and a serving spoon with some in the foreground.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • chicken tenderloins
  • kosher salt and black pepper
  • cream of celery soup
  • cream of chicken soup
  • milk
  • Stove Top chicken stuffing mix
  • chicken broth
Chicken tenderloins, kosher salt, black pepper, cream of celery soup, cream of chicken soup, milk, Stove Top stuffing mix, chicken broth, and parsley.

HOW TO MAKE CHICKEN AND STUFFING CASSEROLE

Preheat the oven to 375°F. Spray an 11×7-inch baking dish with cooking spray, and set aside. Cut the tenderloins into bite-sized pieces and place them in the baking dish. Toss the chicken pieces with the salt and pepper.

A baking dish with chicken tenderloins.

In a small bowl, whisk together the cream of celery soup, cream of chicken soup, and milk until smooth.

A glass bowl of cream of celery soup, cream of chicken soup, and milk.

Pour the sauce over the chicken pieces and smooth it out, so all of the chicken is covered.

A glass baking dish with chicken and a mixture of milk, cream of chicken, and cream of celery soup on top.

Evenly sprinkle the stuffing mix on top. Pour the chicken broth on top of the stuffing mix, and make sure that all of the stuffing is moistened by the broth.

A glass dish of chicken, soup mixtures, and chicken stovetop stuffing on top.

Cover with foil and bake for 40 minutes. Take the foil off and bake for an additional 5 minutes to lightly brown the top. Garnish with parsley, if using and serve.

A casserole dish full of Chicken and Stuffing casserole.

When serving, scoop up some of the gravy at the bottom and drizzle it over each serving.

A serving of Chicken and Stuffing Casserole on a serving spoon.

CRAVING MORE RECIPES?

A plate of Chicken and Stuffing Casserole piled on.

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole is an easy, one dish dinner that’s a family favorite! Made with pantry staples – it’s filling, and delicious!

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Courses: Main course

Cuisine: American

Keyword: Chicken and Stuffing Casserole, Stove Top Stuffing Casserole

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6 servings

Calories: 371kcal

Author: Brandie @ The Country Cook

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Instructions

  • Preheat the oven to 375°F. Spray an 11×7 baking dish with cooking spray, and set aside.

  • Cut the tenderloins into bite-sized pieces and place them in the baking dish.

  • Toss the chicken pieces with the salt and pepper.

  • In a small bowl, whisk together the cream of celery soup, cream of chicken soup, and milk until smooth.

  • Pour the sauce over the chicken pieces and smooth it out, so all of the chicken is covered.

  • Evenly sprinkle the stuffing mix on top.

  • Pour the chicken broth on top of the stuffing mix, and make sure that all of the stuffing is moistened by the broth.

  • Cover with foil and bake for 40 minutes. Take the foil off and bake for an additional 5 minutes to lightly brown the top.

  • Garnish with parsley, if using and serve. When serving, scoop up some of the gravy at the bottom and drizzle it over each serving.

Notes

  • Feel free to swap the tenderloins for boneless, skinless chicken breasts or thighs.
  • We use chicken stove top stuffing but use whatever flavor you prefer.
  • For a fluffier stuffing, make the stuffing mix using the directions on the package and toss it on top of the casserole.
  • Add some veggies and make this a little healthier! Try some mixed veggies in the casserole. Or serve this alongside a side salad or vegetable side dish.
  • Cream of mushroom soup would also work in place of the chicken or celery, or use a combination of whatever you have on hand.
  • Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
  • Reheat in the oven covered with foil or in the microwave until warmed through.
  • If you are sensitive to salt, choose low sodium options.

Nutrition

Calories: 371kcal | Carbohydrates: 29g | Protein: 38g | Dish: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 108mg | Sodium: 1594mg | Potassium: 729mg | Fiber: 1g | Sugar: 4g | Vitamin A: 288IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values ​​are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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